Barbecue Rubs Quotes

Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.

I'm a big fan of Myron Mixon. I've read a couple of his books, and I've learned the little bit that I know about barbecue from those books.

There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.

I've never really been a barbecue guy.

I'm not a huge fan of North Carolina barbecue. I like Memphis style barbecue and Kansas City.

My family barbecued a lot; good barbecue is more complicated than you think.

Good barbecue has to fall off the bone when you grab it, and, to me, it's not pull-hard chewy.

It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit.

Monk barbeque shows.

What we call barbecuing in this country is actually direct grilling. In many countries, it also means cooking in an enclosed box with a heat source, ideally wood, all year round.

Like music, cooking and more specifically, barbecuing is one of my greatest passions and my sauce is a celebration of these simple pleasures in life. I am thrilled to have my original BBQ sauces featured on Hard Rock's menu, as both embody the true meaning of rock 'n' roll flavor.